- No-churn
- Protein packed
Let me tell you right off the bat: this was no meditated effort to make ice cream. It was almost an accidental creation, and a wonderful one at that. Going back to the story on how I winged some baked silken tofu chocolate mousse from a pudding that was falling apart, I saved some of that mousse mixture. Instead of letting it firm over 8 hours in the refrigerator, I impatiently popped it into the freezer for a couple of hours to see what that would do to this unique texture.
That’s it, two hours later, I ended up with the perfect homemade ice cream which tasted just like the Baskin Robbins Dutch Chocolate flavour scoop I ordered a while back. The bite was enviable: firm on the spoon and yet, creamy in the mouth. Without heavy cream, condensed milk, or any churning at all!
Ingredients
- Silken Tofu (firm) – 150 grams
- Powdered sugar – 1/2 cup
- Milk – 1/4 cup
- Cocoa Powder (unsweetened) – 2 heaped tbsp
- Vanilla Essence – 1/2 tsp
- Egg whites – 2 (Skip the egg whites and use more tofu for a vegetarian option!)
Method
- In a mixer/grinder or blender, add the cut up pieces of tofu, powdered sugar, cocoa powder, milk, and vanilla essence.
- Blend well until the mixture is completely smooth. Check for sweetness and add sugar if required.
- In a bowl, beat two egg whites with a hand-held blender till soft peaks form. Add a pinch of sugar midway.
- Once the egg whites are ready, gradually start pouring the chocolate mixture into the bowl. Gently fold it in with the whipped egg whites with a rubber spatula.
- When the mixture is well blended and uniform, pour it into ramekins if you want individual bowls of ice cream or a large bowl if you want a slab.
- Let it cool and freeze for at least two hours.
- Serve chilled, with a mint leaf or some crumbled cookie on top.
Tip: You CAN sub the sugar with honey for a totally healthy dessert, but the sugar granules do hold the ice cream together.
EAT OR DIE 